TANGERINE MOUSSE
Provided by Moira Hodgson
Categories brunch, dessert
Time 45m
Yield 6 - 8 servings
Number Of Ingredients 7
Steps:
- Dissolve the gelatin in three tablespoons warm water and add the Cointreau.
- Place the egg yolks in a heavy saucepan and add the sugar, lemon juice and tangerine juice. Mix well, using a wire whisk.
- Place the saucepan over very low heat (you may also use a double boiler) and whisk gently until the mixture has thickened enough to coat a spoon. Do not overcook. Cool and place in a large mixing bowl.
- Whip the cream until stiff.
- Whip the egg whites until barely stiff (not too dry).
- Fold the cream into the egg-tangerine mixture. Gently fold in the egg whites until barely blended.
- Place the mousse in individual bowls or glasses or in a serving bowl. Chill overnight or for at least four hours.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 9 grams, TransFat 0 grams
DOUBLE-CHOCOLATE TANGERINE MOUSSE CAKE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Orange Winter Chill Tangerine Hazelnut Bon Appétit Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 12
Number Of Ingredients 18
Steps:
- For Cake:
- Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 1/2-inch-high sides. Line bottom with parchment. Butter parchment. Dust pan with flour. Melt butter and chocolate in heavy large saucepan over low heat, stirring constantly until smooth and melted. Remove from heat and whisk in sugar, eggs and ground nuts. Pour batter into prepared pan. Bake cake until toothpick inserted into center comes out with very moist crumbs attached, about 45 minutes. Cool completely on rack (cake will fall and crack).
- Release cake pan sides. Turn out cake onto work surface. Peel off parchment. Cut off outer 1/2-inch edge of cake. Clean cake pan. Reattach cake pan sides; brush sides of pan with vegetable oil. Set cake in center of pan (there will be space around cake that will be filled in with mousse). Refrigerate cake.
- For Mousse:
- Boil tangerine juice and sugar in heavy large saucepan until reduced to 1 1/2 cups, about 20 minutes.
- Meanwhile, sprinkle gelatin over lemon juice in small bowl. Let stand 10 minutes to soften.
- Add gelatin mixture to tangerine juice mixture and stir to dissolve. Add 14 ounces white chocolate and whisk over low heat just until melted. Whisk in sour cream. Pour into large bowl. Chill mixture until cool and thickened but not set, whisking occasionally, about 1 hour 45 minutes.
- Beat chilled whipping cream to stiff peaks. Fold into white chocolate mixture. Pour mousse over cake in pan, covering top and sides completely. Refrigerate cake overnight.
- Using vegetable peeler, shave 9 ounces white chocolate into thin curls (if white chocolate is too hard to shave, place briefly in warm place to soften slightly). Run small sharp knife around pan sides to loosen cake. Release pan sides. Place cake on platter. Sprinkle chocolate curls over top of cake. Press more chocolate curls around sides of cake, covering completely. Place cocoa powder in fine sieve. Dust cocoa very lightly over chocolate curls. (Can be prepared 1 day ahead. Cover and refrigerate.) Garnish cake with raspberries and mint sprigs. Serve cold.
TANGERINE MOUSSE
Make and share this Tangerine Mousse recipe from Food.com.
Provided by spatchcock
Categories Dessert
Time 40m
Yield 3-4 quarts, 16 serving(s)
Number Of Ingredients 8
Steps:
- Rehydrate gelatin.
- In a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest.
- Mix well with a whisk.
- Cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
- Adjust sweetness.
- Cool In a sauce pan over low heat add 6 tbl water, cointreau and gelatin.
- Stir to dissolve.
- Add to Tangerine/egg yolk mixture and mix thoroughly.
- Whip cream to stiff peaks.
- Whip egg whites to soft peaks.
- Fold cream into tangerine mixture, then fold into whites.
- Chill at least 4 hours or overnight.
Nutrition Facts : Calories 174.7, Fat 14.1, SaturatedFat 7.8, Cholesterol 172.9, Sodium 55.1, Carbohydrate 8, Sugar 6.7, Protein 4.6
DOUBLE-CHOCOLATE MOUSSE CAKE
This decadent chocolate binge looks impressive, but is surprisingly easy to make. I found this recipe in the September 1989 issue of Good Housekeeping, and it has been my most requested dessert ever since. I had only been experimenting with gluten-free baking for a year at that point, and it was a treat to find a recipe that needed no alterations. The recipe said it serves 16, but I've yet to meet someone who can finish that large a piece! One friend dubbed this "sin on a plate".
Provided by Queen Bead
Categories Dessert
Time 1h30m
Yield 16-24 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the cake a day ahead of when you want to serve it. The cake is very dense, and takes a long time to cool, so don't start too late in the day. :).
- Place a cookie sheet on the oven rack in case the springform pan leaks. Preheat oven to 350°F Grease a 10" x 3" springform pan.
- In a 3 quart saucepan, over low heat, heat chocolate, butter or margarine, sugar, half & half cream, vanilla, and salt until chocolate melts and mixture is smooth, stirring constantly.
- In large bowl, stir eggs slightly with a fork. Do not use a mixer, as this will over beat the eggs and the cake will scorch on the edges and fall in the middle.
- Slowly stir chocolate mixture into eggs until well blended: pour into springform pan.
- Bake for 45 minutes, or until center of cake is level and not concave.
- Cool cake completely, in pan, on wire rack. When cake is cool, run a sharp knife around the side of the pan, and remove the side of the pan. Wrap cake in plastic wrap and refrigerate until well chilled - minimum 6 hours, but overnight is best.
- After cake is chilled, place cake, still on pan bottom, on a cake plate. Put strips of waxed paper between the pan bottom and the cake plate, to catch the drips of glaze. (Helpful Hint: Use a clean piece of that grippy carpet underlay between pan bottom and plate to keep the cake from sliding around as you try to slice it.).
- If the top edge of the cake is higher than the center of the cake, or very uneven, you can trim it with a sharp knife if you want a prettier cake.
- Prepare Chocolate Glaze as follows.
- In 2 quart saucepan, over low heat, heat chocolate chips and butter or margarine until chocolate melts and mixture is smooth. Remove pan from heat. Beat in milk and corn syrup.
- Spread warm glaze over top and sides of cake. Discard waxed paper.
- Prepare whipped topping, beating until stiff peaks form. Pipe whipped topping around edge of cake. Refrigerate if not serving right away. Leftovers keep well in the refrigerater for a few days, or can be sliced and frozen, though the whipped topping is not as nice after freezing.
Nutrition Facts : Calories 538.7, Fat 41.7, SaturatedFat 25.5, Cholesterol 164.9, Sodium 342.6, Carbohydrate 42, Fiber 2.3, Sugar 36, Protein 6
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